Rosemary foccacia

I reeeeaaally don't know if I'm cut out for making bread ... the waiting is terrible! I managed a 2+1 hour rise rise for this, but overnight? I don't think I could stand it. Kristen, in a brilliant stroke of empty-refrigerator-as-mother-of-invention, put together some excellent (and photogenic) edamame hummus for sandwiches this afternoon.

All and all the bread was fun and turned out decent enough, but I'm sure it'll take a few more tries before I make something I'm really happy with. The recipe I used was basically a pizza dough recipe with a little bit more oil (I also tried subbing 1/2 cup of flour for cornmeal, but I wouldn't recommend that). The dough was certainly wetter than french bread, but I have a feeling it's supposed to be even wetter (and that feeling's name is Peter Reinhardt)

I won't post a recipe, but I did want to put up a couple pictures, mostly so the blog doesn't think I forgot about it.

Hummus among other things

We had an extremely late lunch yesterday and so last night threw together one of those appetizer/snack dinners where you accidentally end up with lots and lots of good food.

The search for the perfect hummus is not over, is never over, but this is leagues better than anything I've tried to make previously, adapted from Veganomicon, in which they say the secret to hummus is to use the blender rather than the food processor -- music to my ears since, as I have complained more than once on here, our food processor is weak sauce (actually it is just an attachment on the blender).

Components
2 cups chickpeas cooked well (or 2 15-oz cans)
3 tbsp tahini
1/3 cup olive oil
1/4 cup or more of water
two heavy pinches of salt
juice of half of a lemon
1 large garlic clove crushed
Paprika

Procedure
Put half of the chickpeas and half of the olive oil in the blender and puree as much as possible. You will definitely have to stop and stir it by hand a couple of times (i.e. constantly). Add the rest of the oil, chickpeas, water, tahini, lemon, garlic, and salt, and puree until very smooth, clearing down the sides of the blender several times. It really is much better chilled if you can wait 30 minutes (I couldn't). Top with a little paprika and a little drizzle of olive oil.

The hummus tasted quite good but wasn't as olive oil heavy as I am used to, which at the same time makes me appreciate store bought hummus more and less.